Spicy Roasted Butternut Squash Noodles
Butternut squash noodles are a nutritious alternative to pasta. These tasty roasted vegetable noodles feature fresh parmesan cheese and a hint of spice. They will transform any dish. Here’s how to make this gluten-free recipe!
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Turn those garden vegetables into roasted butternut squash pasta! This is an easy, healthy side dish and a smart way to sneak more nutritious veggies into your diet.
Looking for more healthy side dishes featuring veggies? These Maple Roasted Sweet Potatoes are fave along with this Garlic Butter Fried Corn. We have lots of Side Dishes for you to check out!
Ingredients for this Recipe:
One of the BEST things about this butternut squash noodles recipe is the simple ingredient list!
- spiralized butternut squash – I don’t actually own a spiralizer so this is my option.
- olive oil (or your favorite cooking oil)
- fresh basil
- salt, pepper, and optional red pepper flakes
- parmesan cheese (omit for vegan)
How to Roast Butternut Squash Noodles:
As I mentioned above I use pre-spiraled butternut squash noodles. It will cut down on your prep time if you want to make this dish quick and easy.
If you want to spiral your own squash check this Veggie Noodles 101 post out and learn how to spiralize butternut squash – or any kind of veggie! You can even use a vegetable peeler.
First, spread your butternut squash-turned spaghetti noodles evenly on a parchment-lined baking sheet.
Next, drizzle your oil over the squash noodles and season with salt and pepper. You can also add a pinch of crushed chili flakes if you like a bit of spice. Be careful though as those chilis pack a punch.
Finally, roast until the noodles are tender and crisping up in certain spots. Top with fresh basil and Parmesan cheese.
Treat yourself to the real cheese too – you’re worth it. ?
The total time to make this healthy butternut squash noodles recipe is under twenty minutes. Not bad! Perfect for busy weeknights.
Serving Suggestions and Substitutions:
- Make this with different spiraled veggies like zucchini noodles.
- Top with your favorite sauce and make butternut squash spaghetti – try this Vegan Alfredo Sauce if you enjoy cream sauces.
- Serve with protein like chicken or shrimp – for chicken try this sweet and savory Maple Dijon Chicken recipe. Looking for shrimp ideas? We LOVE serving this squash with this delicious Shrimp Scampi without wine recipe or this tasty Shrimp de Jonge that can be made in the oven or the air fryer.
- While the noodles are roasting, saute some onions or shallot in a pan with butter or oil and add mushrooms and spinach over medium heat. Then toss with the roasted noodles all together in the large skillet.
More Healthy Side Dishes:
- Spaghetti Squash Hash Browns
- Cowboy Brown Rice Salad
- Parmesan Zucchini Chips
- Creamy Broccoli Salad
- Cilantro Lime Brown Rice
- Arugula Salad with Goat Cheese and Roasted Sweet Potato
**This recipe was originally posted on August 2, 2020, and updated on December 8, 2021 with recipe notes, writing, and photos.**
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Butternut Squash Noodles – Simple Oven Roasted Recipe
Ingredients
Instructions
- Heat the oven to 400 and line a baking sheet with parchment paper.
- Spread the spiralized noodles onto the baking sheet, drizzle with the olive oil and toss well. Add the sea salt, fresh pepper, and chili flakes (if using) and toss again well to combine.
- Spread the noodles evenly again and roast in the oven for 12-15 minutes, stirring, and rotating the baking sheet at the halfway mark. You want the noodles to be tender and starting to brown in parts but be careful they don't burn.
- Remove from the oven and serve warm. Top with fresh basil followed by freshly grated Parmesan cheese. Serves 4 as a side dish.
Notes
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Serving Suggestions and Substitutions
- Make this with different spiraled veggies like zucchini noodles
- Top with your favorite sauce and make butternut squash spaghetti – try this Vegan Alfredo Sauce if you enjoy cream sauces.
- Serve with grilled protein like chicken or shrimp or tofu for vegetarians
- While the noodles are roasting, saute some onions or shallot in a pan with butter or oil and add mushrooms and spinach over medium heat. Then toss with the roasted noodles all together in the large skillet
